This vegan oil-free pesto is creamy and rich, thanks to edamame and avocado! Quick and easy, it can be made while the pasta is boiling. Delicious over roasted veggies or as a dip, too.
Boil the edamame: If serving this pesto with pasta, boil pasta water in a pasta pot and cook the edamame in it for 3 minutes prior to adding the pasta. Use a handheld strainer to remove the edamame and place them in your blender or food processor. Then, go ahead and cook the pasta. If not making pasta, use your smallest pot to boil the edamame and strain.
1 cup edamame
Add the remaining ingredients to the blender/food processor and blend until well combined. You will likely need the tamper on your high speed blender.
1 cup edamame, ½ cup basil, 2 ½ cups spinach, 2 tablespoons lemon juice, 3 sundried tomatoes, ½ teaspoon salt, ¼ cup pumpkins seeds, 3 tablespoons avocado, ¼ cup nutritional yeast, ½ cup water
Toss with pasta or roasted veggies. Also great as a dip or spread.